Directions:
In a heavy-bottomed pan, bring about 1" or so of canola oil to a steady 350ºF. Rinse the pork & pat it dry with a paper towel. Score with a sharp knife, & then sprinkle a little salt & pepper on both sides.

Put the flour, 1 egg (beaten), & panko crumbs into 3 seperate bowls. Dredge the pork cutlet in flour first, then dip in egg, & then coat well in panko. Reserve the unused egg for later in the recipe.

Carefully place the breaded cutlet into the heated oil. Cook until deep golden brown & crispy, turning to evenly cook both sides, about 4 mins total (make sure the temperature is stable!). Remove the tonkatsu to a paper towel-lined wire rack.

In a small pan, stir together the dashi stock, mirin, soy sauce, sugar, & cut onions. Simmer, stirring occasionally, until the sugar is dissolved & the onions are tender.

Beat the second egg with the left over egg you used for breading the cutlet.

Cut the tonkatsu into diagonal strips, about 3/4" wide. Slide the knife under the cut tonkatsu, & then slide the whole thing into the pan onto the sauce & onions. Pour the beaten egg over the tonkatsu, & then cover the pan & let cook until the eggs are set, about a minute or 2.

Put the cooked rice into a serving bowl, & then slide the contents of the pan onto the top of it. Sprinkle with peas & enjoy!

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